Eat It

Instructions

1

If using frozen peas, let them defrost.
2

Prepare the rice by bringing 3 1/2 cups of water to a boil, then add in 1 3/4 cups rice and a tbsp of butter. Stir once, then put a lid on the pot and drop the temperature to low. Let simmer for about 15 minutes, or until the water has been completely absorbed. Scoop into a bowl and let cool.
3

Chop the onion and bell pepper, and mince the carrots, garlic and ginger.
4

Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
5

Add peas to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
6

Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
7

Return vegetables to the skillet and stir to integrate. Add the rice wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.